Grape & Herb Yogurt Parfaits

Thick Greek yogurt has long been a Mediterranean breakfast staple, often sweetened with honey and piled with fruit. Here mint and basil fold into the yogurt, then layer with juicy grapes, granola, and a pinch of flaky salt.

Serves 4 · 15 min prep

Estimate for one serving

• 340 cal
• 18g protein
• 42g carbs
• 12g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups red seedless grapes
• 1 cup green seedless grapes
• 3 cups plain Greek yogurt
• 3 tbsp honey
• 1/4 cup leaves fresh mint
• 2 tbsp leaves fresh basil
• 1 tsp lemon zest
• 1 cup granola
• 1/3 cup sliced toasted almonds
• 1/4 cup optional pomegranate arils
• 1/8 tsp pinch flaky sea salt

Instructions

1. 1Rinse the grapes and pat them completely dry. Halve the larger ones so every bite releases juice; leave smaller grapes whole for texture contrast.
2. 2In a medium bowl, stir the Greek yogurt with honey and lemon zest until smooth and lightly sweetened. Taste and adjust honey if the grapes are very tart.
3. 3Finely chop most of the mint and basil, reserving a few pretty leaves for garnish. Fold the chopped herbs gently into the yogurt so flecks of green appear throughout.
4. 4Spoon a layer of herbed yogurt into the bottom of four clear glasses or small jars, one-third of the way up.
5. 5Add a generous layer of mixed grapes, then a sprinkle of granola and almonds for crunch. Repeat the yogurt and fruit layers once more.
6. 6Top each parfait with the remaining granola, almonds, a few whole grapes, and the reserved herb leaves. Add pomegranate arils if using for extra color.
7. 7Finish with a tiny pinch of flaky sea salt on each glass to brighten the sweet grapes and honey. Chill 10 minutes if desired so flavors meld.
8. 8Arrange the glasses on a wooden board or platter with extra grapes and herbs scattered for a weekend brunch centerpiece guests can grab.